The Stay At Home Chef’s recipe for The Most Amazing Chocolate Cake has been tried and loved by tens of thousands of people worldwide, all of whom agree that it is the most amazing chocolate cake ever. In fact, it has gained the nickname “The Matilda Cake” because it looks just like the decadent cake eaten by Bruce Bogtrotter in the movie Matilda.
Why You’ll Love This Recipe
- One Bowl – The batter is made in just one bowl, so no combining wet and dry ingredients separately.
- Rich Chocolate Flavor – This cake is rich and fudgy, making it a true indulgence for any chocolate cake lover.
- It’s Moist! – One of the key measures of a chocolate cake is whether or not it is moist. This one checks every box!
- Every Option – Not only is this cake the best, we’ve given you every option we can for various pan sizes, frosting options, and subtitutions.
Are you ready for the most heavenly chocolate cake you’ve ever tasted? After years of testing, we have finally perfected the ultimate chocolate cake recipe. This rich, fudgy chocolate cake will melt in your mouth with every bite. Its fluffy, moist crumb is coated in a thick layer of decadent chocolate frosting, making it a true indulgence for chocolate lovers. And the best part? It’s so easy to make, with just one bowl for the batter.
Indulge in the ultimate chocolate experience with The Most Amazing Chocolate Cake. Moist, rich, and made in a single bowl, this chocolate cake has received thousands of rave reviews. Satisfy your chocolate cravings with the chocolate cake of your dreams.
Substitutions
Buttermilk is a liquid that is left over after churning butter. It is an important ingredient in this recipe due to the way it interacts with other ingredients. Buttermilk can be easily substituted with a mixture of milk and vinegar or lemon juice, or with almond or soy milk and white vinegar. You can also find more in-depth information on how to make a buttermilk substitute in this post.
Yes, you can make this recipe dairy-free. Simply add 2 tablespoons of white vinegar to almond or soy milk, let it stand for 5 minutes, and use the mixture in place of the buttermilk. You can also use a dairy-free frosting option for the frosting.
Yes, you can easily adapt this recipe to be gluten-free by using a “Cup for Cup” gluten-free flour blend in the same amounts as the regular flour called for in the recipe.
There are several options that work well as egg substitutes in this recipe:
1/4 cup of plain yogurt per egg
1 tablespoon vinegar+ 1 teaspoon baking powder whisked together per egg
1/4 cup mashed banana per egg
1/4 cup unsweetened applesauce per egg
Adapting the Recipe for Different Sizes and Shapes of Cakes
This chocolate cake recipe yields approximately 9 cups of batter total, or 3 cups for each of the 9-inch layers. Here are some popular pan sizes and the approximate amount of batter needed for each individual pan:
- 9×2-inch round pan: 3 cups batter
- 8×2-inch round pan: 2 1/4 cups batter
- 13×18-inch sheet cake pan: 6 cups batter
- 9×13-inch pan: 6 cups batter
- 12 standard cupcakes: 3 cups batter
- 10-12 cup bundt cake pan: 8 cups batter
As a general rule, cake pans should be filled 2/3rds of the way full for cake baking, unless otherwise specified in the recipe.
It’s always a good idea to check for doneness by inserting a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few crumbs attached, the cake is likely done. You can also gently press the center of the cake with your finger – if it springs back, it is probably ready to be removed from the oven.
Keep in mind that these are just general guidelines and the actual baking time may vary depending on factors such as your oven’s temperature accuracy, the type of pan you are using, and the altitude at which you are baking. It’s always a good idea to keep an eye on your cake as it bakes and to make any necessary adjustments to the baking time as needed.
Types of Cocoa Powder
Cocoa powder is an important ingredient in many baked goods and can affect the flavor and texture of the final product. It is important to use the type of cocoa powder specified in a recipe, as using the wrong type can alter the balance of flavors and sweetness. There are several types of cocoa powder available, each with its own distinct flavor and properties.
- Unsweetened Cocoa Powder, specifically Hershey’s brand, was used in this cake recipe as it is the most widely available to readers. You can also use higher-quality cocoa powders such as Ghiradelli or those from specialty chocolatier shops, but they can be expensive. It is recommended to avoid using inexpensive store brands as they tend to not produce the best results.
- For the dark-colored frosting in these photos, Hershey’s Special Dark Unsweetened Cocoa Powder was used.
- Dutch-process cocoa powder is a type of cocoa that has been treated with an alkali to neutralize its acidity. It has a milder flavor and darker color than natural cocoa powder, and is also easier to dissolve in liquids. When using dutch-process cocoa powder in place of unsweetened cocoa powder in a recipe, it is important to consider that it may behave differently due to its lower acidity. However, in this recipe, dutch-process cocoa can be used without making any other modifications.
Frosting Options
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and weโve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.
I made this for my bffโs birthday dinner this weekend and it was delicious! I only had 8โ rounds and it made four rounds. I saved one for another day rather than making it four layers. Although that would have been impressive looking! The cake was super moist! The recipe made a ton of batter but it also made a ton of frosting – which I also saved for another day. My only complaint was the frosting did not come out dark like this picture and I was regretting not having any dark chips in the house that I could melt and add to it. I canโt fathom that if you used 7-8 cups of confectioners that it came out so lovely and dark…but regardless, it tasted great and everyone loved it!
I haven’t tried baking it yet but it sounds delicious.
The recipe makes 16 slices. Are the slices easy to split? Many tof my dinner guests are watching their waistlines.
Wow! My very first time making a chocolate cake from scratch! The only thing I added to the recipe was almond extract in both the cake and the icing. My family was AMAZED and it tastes even more amazing!!!! Glad I followed this recipe! ????
Absolutely amazing!!!!! It tastes better than cake mix and is so moist! I baked mine at 325 to prevent from the tops mounding too much.
This is my new favorite chocolate cake recipe! I followed the recipe exactly as written but made it for a 9″ x 13″ cake pan (aprox 6 cups) and made cupcakes with the remaining third of the batter. I love the idea of using cocoa powder instead of flour.
I put the chocolate frosting (using Ghirardelli cocoa) on the cupcakes but made a Whipped Cream Cream Cheese Frosting from another Pinterest post (https://www.pinterest.com/pin/67131850683484282/) because I needed a white frosting and I knew the recipient liked this particular one. What an amazing combo!
I will use this recipe for all future chocolate cakes. I am making a Horse Cupcake Cake in a couple of weeks and THIS will be the recipe used.
Truly, this is the Most Amazing Chocolate Cake recipe ever. So glad I found this recipe. It’s my new staple for birthday cake. Does make a ton of cake and icing. I prepared the whole recipe and made one 13×9 and one 8″ round since i didn’t have 3 round pans. Had to cook it about 8 extra minutes for the round and about 12 extra min for the 13×9. So moist and decadent. My 3 year old said its delicious!!
I have nothing but good things to say about this cake recipe. I didn’t make the frosting, but I’m sure it’s delicious as well. I used the cake for a chocolate peanut butter cup cake for my brother-in-law’s birthday, and there wasn’t any left after his party.
You guys are not wrong itโs awesome just baked it with half recipe and did a few cupcakes with left over batter Oh yum ?
Can this be baked in bundt pan sliced for ganache allowing more time for baking – made this as 3 layers which when assembled were too high for of my domed cake display also layers started to slide used turkey skewers to stabilize and control slide – AMAZING RECIPE have 3 cake domes don’t want to invest in fourth so bundt might be answer
This is a pretty soft cake for a bunds pan
This truly is the best chocolate cake I have ever made or have ever had! I grew up with my dad as a chef and my mother as a baker and I have never had a better chocolate cake. Attention to anyone who reads this: “This is the best recipe you will find for the perfect chocolate cake! If you have any doubts, I dare you, make this cake, and then say something. “